Coconut Lentil Stir Fry With Rice Recipe

About this recipe

Coconut Lentil Stir-Fry with Rice is a delightful Indian-inspired dinner that balances creamy coconut-flavored lentils, fluffy basmati rice, and sautéed spinach for a complete and satisfying meal. The dish combines bold spices like cumin and coriander with the natural sweetness of coconut milk to create a comforting yet nutritious plate. Packed with 36g of protein, it’s perfect for anyone looking to fuel their day or recover after a workout. Cooking this recipe is straightforward and efficient, making it ideal for busy evenings without compromising on flavor. Serve it warm to enjoy the wholesome textures and vibrant flavors that make this dish a crowd-pleaser.

Ingredients

• - Coconut Each
• NaN Trs Lentils Red (Masoor Dall)
• 500G Tropical Sun Basmati Rice 500g
• NaN Trs Haldi Powder Turmeric
• - Biona Capers In Olive Oil
• - Jalpur Cumin Seeds
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Trs Dhania Powder (Indori) 100G
• 200G Natco Coconut Flakes, 200G
• 165 Ml Tropical Sun Coconut Milk Mini
• 1 Bunch Spinach Fresh 1 Bunch

Instructions

1. 1. Rinse the red lentils thoroughly under cold water until the water runs clear.
2. 2. In a saucepan, combine lentils, turmeric powder, and water; bring to a boil and simmer for 15 minutes until tender.
3. 3. While the lentils cook, rinse and soak basmati rice for 10 minutes in cold water.
4. 4. Heat 1 tbsp olive oil in a pan, add cumin seeds, and toast for 30 seconds until aromatic.
5. 5. Drain the rice and add it to the pan with 200 ml water and a pinch of salt; cover and cook for 12 minutes until fluffy.
6. 6. Add coriander powder, chili flakes, and coconut milk to the cooked lentils; stir well and simmer for 5 minutes to thicken.
7. 7. In a separate pan, heat 1 tbsp olive oil, sauté spinach lightly for 2 minutes until wilted, and season with a pinch of salt.
8. 8. Plate the rice, topped with creamy coconut lentils and sautéed spinach for a balanced serving.